Cover the chicken in the flour, seasoned with half of the salt, and fry in 1 tbsp. of oil until browned on all sides. Place into the slow cooker.

Finely slice the onion, deseed and finely slice the red and green chilies, and de-seed and chop the peppers. Heat the remaining oil in the pan you cooked the chicken in and cook the onions until soft. Add the garlic, chillies and pepper, cook for another five minutes, add the curry powder and garam masala, fry for another minute, then add to the slow cooker.

Add the tomatoes, chili powder, coriander, cumin and remaining salt to the slow cooker. Stir well, set the heat to low and cook for six hours.

If the sauce is too thick, thin it with water. If it’s too thin, thicken it with corn flour. This recipe serves four, and can be easily doubled for larger crockpots.

Cut each pie crust into 8 even triangles. Kae made a vegan pie crust for this step, but if you aren’t trying to avoid certain ingredients, make your favorite pie crust or use store-bought

Spoon filling onto the wide end of each triangle; fold corners over filling creating a triangular 'hat' shape. Pinch the dough together to form a seal. Brush egg white over each samosa and arrange on a baking sheet.

Bake in the preheated oven until samosas are golden brown, about 15 minutes.